2 tbsp olive oil + extra
1 red capsicum, finely diced
1 onion, finely chopped
1 tsp smoked paprika
1 x 410g can of Ardmona whole peeled tomatoes
500g lamb mince
1 cup of fresh full fat ricotta, strained if needed
1 small handful of fresh breadcrumbs
4 cloves of garlic, minced
1 tsp dried oregano
A handful of grated parmesan + extra for garnish
Salt and pepper
4 handfuls of rocket
1 tsp fresh lemon juice
1 small handful of parsley finely chopped
4 sliced of sourdough, very thinly sliced
For the sauce: heat oil in a sauté pan over a medium heat and add the capsicum and onion. Season with salt and pepper and cook for 5 to 8 minutes until soft. Now add half the minced garlic, the paprika and then the tomatoes, filling the emptied can half way up with water and adding it. Bring to the boil and then turn the heat down to low, and gently simmer for 15 minutes.
For the meatballs mix the meat with ricotta, breadcrumbs, remaining garlic, oregano, Parmesan and salt and pepper. Combine well and roll into walnut-sized balls. Repeat the process. Carefully place them into the sauce, cook for 15-20 minutes with the lid on, turning every 3-4 minutes.
Wipe the pan clean and brush a little oil on each piece of bread. Over a medium heat toast each piece of bread until crunchy and golden.
Mix the rocket with a drizzle of olive oil and lemon juice. Place a generous mound on each plate with the toasted sourdough. Add the meatball and sprinkle with extra Parmesan and parsley.